Preheat oven to 180C.Grease with butter a 28cm tart pan and line with the 2 sheets of short-crust pastry, one on top of the other. Bake for 15 minutes.In a bowl lightly beat the eggs with the egg whites.In a saucepan heat heavy cream with stilton and emmental, stirring until cheeses melt. Set aside to cool, add beaten eggs, salt, pepper and mix.Pour filling in the tart, arrange crumbled goat cheese on top and sprinkle with chives.Bake for 30 minutes at 180C.